Chicken Curry with Rice

I’m a big fan of Chicken Curry – especially Thai Curry. I first fell in love with it at a little place in the Birmingham area called Thai Gardens. When Tall & Handsome’s work carried us out of state for a few years we were fortunate to find Thai restaurants that served my favorite wherever we lived. When we came back home I was disappointed to learn Thai Gardens was no longer where I had left them.

Today’s recipe is my salute to all those great Thai curries I’ve enjoyed. It’s also in keeping with another trend I’ve been taking advantage of – slow cooker cooking. I will tell you this: today’s recipe is not a hot Thai curry. You can make it with curry powder instead of a paste although I do have some recipes that call for pastes; and, I adapted it from a recipe I saw in a Taste of Home cookbook to make it a little more “Thai”- like and healthy. I also use granulated palm sugar. Palm Sugar is a classic Thai ingredient and is reportedly lower on the glycemic index.

Chicken Curry with Rice

2 large potatoes, peeled and cut in large cubes

2 cups baby carrots

1 onion, cut in eights

4 boneless, skinless chicken breast cut into large chunks

1 can lite unsweetened coconut milk

4 teaspoons curry powder

1 teaspoon minced garlic

1 low sodium chicken bouillon cube, crushed

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

2 tablespoons granulated palm sugar

Peanuts or cashews for garnish

Place potatoes, carrots and onions in the bottom on the slow cooker.

Spray a skillet with cooking spray and brown the chicken breast pieces until brown on all sides. Add browned chicken to the slow cooker.

In a small bowl mix together: the coconut milk, curry powder, minced garlic, crushed bouillon cube, salt, pepper and palm sugar. Mix well and pour over chicken in the slow cooker.

Cover and cook on low for 5 – 6 hours.

Serve over hot white or brown rice and garnish with crush peanuts or cashew.

*If extra liquid is needed during cooking you can add up to 1/2 cup of low sodium chicken broth.